Grilled Portabello Mushrooms

We are great fans of mushrooms. Sautéed ,curried, baked... In sauces. We love them any which way. We don't have fancy varieties available to us,so my experiments with what isn't usually available is usually done on my travels.

We love the juicy, meaty texture of the Portabello mushrooms- they are a great juicy alternative to meat and chicken!

Stuffed Portabello Mushrooms

2 portabello mushrooms

A little oil

Crushed garlic

Salt and pepper

Parmesan cheese - grated

 Wash and pat dry portobellos .

Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. 

Combine 1/2 teaspoon oil, crushed garlic,salt and pepper in a bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on hot grill.

Grill for 5 minutes and flip side till just done.

Spoon mixture into each mushroom cap. Cover with cheese.

Grill 3- 4 minutes or until cheese is melted.

Filling:

1onion chopped

1tomato diced

A little ginger and garlic

2-3 spoons grated Parmesan cheese

Salt

Crushed black pepper

Oil

Heat oil and lightly roast ginger and garlic.Add onions,sauté and lightly caramelise . Add tomatoes and cook for a few seconds.